Mary Berry Vegetable Wellington Recipe
Mary Berry's Roasted Vegetable Wellington is an exquisite vegetarian version of the traditional beef Wellington, showcasing a rich blend of roasted vegetables, cheese, and flaky pastry. This dish balances the robust flavors of butternut squash, onions, red pepper, and chestnut mushrooms with the tangy sharpness of hard goat's cheese, all encased in golden, buttery puff pastry. The recipe is perfect for a festive dinner or as a special main course for vegetarians.
Ingredients for the Roasted Vegetable Wellington:
- Onions: 3 large, sliced into wedges
- Butternut squash: 500g, peeled and cubed
- Red pepper: 1, deseeded and sliced into large pieces
- Olive oil: 2 tablespoons
- Chestnut mushrooms: 250g, thickly sliced
- Garlic: 2 cloves, finely grated
- Hard goat's cheese: 150g, cubed
- Egg: 1, beaten
- All-butter puff pastry: 320g block
- Extra hard goat's cheese for pastry topping: 100g, grated
Preparation Instructions:
- Begin by roasting the onions, butternut squash, and red pepper seasoned with salt, pepper, and olive oil in a preheated oven at 200°C (180°C fan) for about 20-25 minutes.
- Add the mushrooms and garlic to the mix, drizzle with more olive oil if needed, and roast for an additional 10 minutes until all vegetables are tender.
- After cooling the vegetables, mix them with the cubed goat's cheese and beaten egg.
- Roll out the puff pastry, place the vegetable mixture in the center, fold, and seal the edges. Chill in the fridge for an hour before baking.
- Brush with beaten egg, sprinkle grated goat's cheese on top, and bake in a preheated oven at 220°C (200°C fan) for about 40 minutes until golden and crisp.
Storage and Reheating:
For best results, store leftovers in an airtight container in the fridge and consume within 3 days. To reheat, warm it in the oven at 180°C until heated through, ensuring it retains its crispness.
Nutritional Information:
This dish is a delightful blend of vitamins and minerals from the vegetables, proteins from the cheese, and carbohydrates from the pastry, providing a balanced and nutritious meal option.
FAQ about the Roasted Vegetable Wellington:
- Can I make it vegan? Yes, by substituting the goat's cheese with a vegan alternative and using vegan puff pastry.
- What if I'm allergic to nuts? The recipe can be adjusted by omitting nuts without compromising the flavor or texture.
- Can I prepare it ahead of time? Yes, assemble the Wellington and refrigerate. Bake it just before serving to ensure the pastry is crisp and golden.
The original recipe for this delightful dish is credited to Mary Berry, showcasing her talent for creating sophisticated, flavorful vegetarian dishes that are both comforting and festive.
Enjoy this wonderful dish with a side of salad or roasted vegetables for a complete meal that's sure to impress.